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Anonymous users2024-01-24There are more factories nearby, and the flow of people is increasing year by year, which is a good thing, opening a restaurant must be popular, and the large flow of people is a good place, and secondly, it is necessary to investigate it, and arrange the recipes according to the taste of most people, and the chef's level can not be bad. Pay attention to cleanliness and hygiene.
The second floor is relatively large, so you must do a good job of the façade on the first floor, so that people don't want to run out as soon as they come in.
Hello, fast food restaurants are mainly for food delivery, not self-operated, mainly for food delivery profits.
I have been engaged in the teppanyaki industry for six years, proficient in French, Japanese-style teppanyaki, good at fancy teppanyaki, Dayu must not join, it is too low-end too popular, self-created brand is the best, I personally think that your first plan is feasible, more promising for development, teppanyaki positioning is too low-end to do a good job in quality. Hope it helps.
You have to smoke at the top of every table, and that's not what I'm doing, but it's similar, and it's not like the house is full of smoke, and the smoke is not dispersed above each table, and it's more concentrated, and it's easy to absorb, and when it's spread, it's not easy to smoke.
I suggest that you don't think about this yet, because there will definitely be problems with blind presence. Do more market research first, go to see how other Italian restaurants are, try other people's tastes, and serve.
Think again, the restaurant market for this kind of theme is too small to do.